Breakfast Kebabs
Source of Recipe
Cuisine at home magazine, April 2010
Recipe Introduction
These are GENIUS! I can't figure out why no one ever thought of them before. Pig sticks....mmmmmmm. I served them for Sunday brunch and put them together the night before. Your mileage may vary, but it took mine an additional 10-15 minutes to cook completely. The recipe calls for a baste of BBQ sauce, apple jelly and cinnamon. Jessica suggested substituting maple syrup for the BBQ sauce and I thought that was a great idea. I had some pecan-maple syrup and with the jelly and cinnamon, it was perfect.
List of Ingredients
SAUCE:
1 c. BBQ sauce
3 T. apple jelly
1/4 t. ground cinnamon
KEBABS:
6 pork sausage links, cut into 4 1-inch pieces each
6 strips thick-sliced bacon
8 oz. ham steak, cut into 1-inch pieces (you'll use 4 per kebab)
6 wooden skewers
Recipe
SAUCE:
Combine ingredients in a small saucepan and heat until jelly melts and the sauce is warm.
KEBABS:
Preheat the oven to 350 degrees. Line a cooky sheet with foil and top with a Pam-sprayed cooling rack.
Thread the pork onto the skewers. Start with the bacon and then alternate the sausage and ham, wrapping the piece of bacon around each and fastening it so that the bacon is threaded around each piece in an repeating "S" pattern. You'll use 4 pieces of sausage and 4 pieces of ham on each skewer. Place the skewers on the rack, baste with the sauce and bake for 45-50 minutes, basting and turning every 10 minutes until cooked through and browned.
Serves 4-6.
|
|
member logon
